Title: Shrimp-Pesto Salad
Categories: Pasta Italian
Yield: 6 Servings
| 3 | c | Uncooked medium shell macaro |
| 1 | tb | Olive or vegetable oil |
| 1 | c | Pesto or |
| 1 | | Container (8 ounces) pesto |
| 1/2 | c | Small pitted ripe olives |
| 1/4 | c | White wine vinegar |
| 4 | | Italian plum tomatoes, each Into 4 wedges |
| 4 | c | Coarsely shredded spinach |
| | | Grated parmesan cheese, if desired |
| 1 | pk | (6 ounces) frozen tiny Shrimp, thawed |
Cook macaroni as directed on package. Rinse in cold water and drain; toss
with oil. Mix pesto, olives, vinegar and tomatoes in large bowl. Arrange 2
cups macaroni and 2 cups spinach on olive mixture; repeat with remaining
macaroni and spinach. Cover and refrigerate at least 2 hours. Add shrimp.
Toss and sprinkle with cheese. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 515
CALORIES PER SERVING.